Just published, but not quite finalized, a spreadsheet titled
“List of Tomato Seeds Available from 2022”
To summarize here:
913: Number of varieties planted from seed
67: Number of varieties with zero germination
846: No. of varieties for which at least one seed germinated
247: No. of varieties grown as seedlings for other growers
671: No. of varieties transplanted into exclosure and tomato patch
150: Approximate no. of varieties of leftover seedlings that grew and produced in 3.5″ pots
22: No. of varieties (of 671) for which all vines died before producing fruits
with viable seeds (most deaths were from Curly Top Virus)
649: Estimated no. of transplanted varieties from which seeds were saved
41: Approximate additional varieties (“leftovers”) from which seeds were saved
690: Approximate total no. tomato varieties from which seeds were saved in 2002
This list is in draft form and will be finalized in about 3 weeks, once all seeds are extracted, dried, packaged, and inventoried.
Click on this link to see the list:
DT Shared Files
This public folder also contains a number of other lists which may be of interest, including:
DT BIG Tomato List
Tastiest Tomatoes
Heat Tolerant Varieties
And many more
Fortunately, I’ve had a volunteer to help package tomato seeds, help with processing, and take the following video, which shows the process used for seed separation with larger batches, cutting time down from 15-20 minutes per batch to 7-10 min.
As of this writing (November 30th), there is about 200 hours worth of tomato processing left to do from the 2022 growing season, including: preparing batches for fermentation, actual seed extraction, seed drying, packaging, inventory, organizing, and data entry. After that comes photo preparation, transcribing field notes, writing up descriptions, updating website, and — well, the 2023 planting season will be here long before I will be able to get all of this done. Such is life – never a moment of boredom!!
For the past month, the rooms where the tomatoes have been stored while ripening and fermenting have remained at temperatures between 44-58° F. Despite my best efforts, by now, several batches batches have gone well beyond ripening to the point that they have rotted and fermented, allowing me to skip a step, but not allowing me to take decent photographs or to taste the ripe tomatoes (no, absolutely NO – I have zero interest in tasting rotten tomatoes!!).
Delectation of Tomatoes, etc. 